What says fall more then Pumpkin Sandwich cookies with a cinnamon vanilla Cream Cheese filling center? I found this recipe (or a similar one) a few weeks ago and I took the plunge and made them in hopes that I would share them with my co-workers but then left them at home. So they went to my roommates co-workers. Later that day, I had Facebook messages expressing their delight in the cookies. They are truly amazing little things. The cream cheese filling between two pumpkin cake cookies makes for a joyful taste in your mouth.
What you need:
2 cups Flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup canned pumpkin
1/4 cup milk
1 teaspoon vanilla
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Heat oven to 350°F.
Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.
Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy.
Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. I used a rounded tablespoon but a melonballer would work better.
Bake for 9 to 10 minutes or until set and lightly browned around edges.
Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth.
Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Using and icing bag or large zip lock bag with corner cut, squeeze filling onto cookie bottom-side up.
Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
*Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Here is the Gluten Free Version. This is the recipe I found, but I adapted it using all-purpose flour.
Enjoy! Let me know what you think.